Part 9 (1/2)

Where milk is pasteurized or boiled it is found that the reatly reduced As a cause of sickness and death these diseases exceed in importance all other specific diseases previously referred to These troubles have generally been explained as produced by bacteria of the putrefactive class which find their way into the h the introduction of filth and dirt at tie[121] has de species possess toxic properties for animals Recent experimental inquiry[122] has dea) probably bears a causal relation to so~ Many cases of poisoning from food products are also reported with adults These are due to the forenerally ptomaines, that are produced as a result of infection of foods by different bacteria One of these substances, _tyrotoxicon_, was isolated by Vaughan[123] from cheese and various other products ofsy similar to those that are noted in such cases He attributes the production of this toxic effect to the decomposition of the elements in the milk induced by putrefactive forms of bacteria that develop where milk is improperly kept[124] Often outbreaks of this character[125] assue number of persons use the tainted food

FOOTNOTES:

[78] Hart, Trans Int Med Cong, London, 1881, 4:491-544

[79] Freeman, Med Rec, March 28, 1896

[80] Busey and Kober, Rept Health Off of Dist of Col, Washi+ngton, D

C, 1895, p 299 These authors present in this report an elaborate article on raphy of 180 numbers They append to Hart's list (which is published in full) additional outbreaks which have occurred since, together with full data as to extent of epide the outbreak, as well as nainal reporter and reference

[81] Smith, Theo, Journ of Expt Med, 1898, 3:451

[82] Dinwiddie, Bull 57, Ark Expt Stat, June, 1899; Ravenel, Univ

of Penn Med Bull, Sept 1901

[83] Ravenel, Journ of Comp Med & Vet Arch, Dec 1897; Hartzell, Journ Amer Med ass'n, April 16, 1898

[84] Stille, Brit Med Journ, Aug 19, 1899

[85] This test isinto the anilycerin extract of cultures of the tubercle bacillus In a tuberculous animal, even in the very earliest phases of the disease, tuberculin causes a te the temperature a number of tinize any febrile condition A positive diagnosis is made where the temperature after inoculation is at least 20 F above the average normal, and where the reaction fever is continued for a period of some hours

[86] Martin, Brit Med Journ 1895, 1:937; Nocard, Les Tuberculoses animales, 1895

[87] C O Jensen, Milch Kunde und Milch hygiene, p 69

[88] Ostertag, Milch Zeit, 22:672

[89] Ober Rund, 1897, p 712; Petri, Arb a d Kais Ges

A Rund, 1898, p 217

[90] Rabinowitsch, Zeit f Hyg, 1897, 26: 90

[91] Th Smith Journ of Expt Med, 1899, 4:217

[92] Russell and Hastings, 18 Rept Wis Expt Stat, 1901

[93] Hesse, Zeit f Hyg, 1900, 34:346

[94] Practically all of the finest butter made in Denmark is made fro from 160-185 F

[95] Gebhardt, Virch Arch, 1890, 119:12

[96] Scheurlen, Arb a d k Ges A, Milch Zeit, 1893, p 672

[97] Moore, Year Book of U S Dept Agr, 1895, p 432